well, from his brown breaking book about the food chain to this new one, "cooked", michael pollan is here with us today, in the guest spot. >> i have to correct one thing. you said a connecticut nut and it is a connecticut nun. who taught me how to make cheese. in case she is watching. >> we saw the picture. clearly a nun. >> okay. i heard she is a bit of a nutty nun. >> no, she is actually a a macro b biologist and a cheese maker. >> can you come here daily and help me with my prompter. >> with all of the time we spend eating out is on balance, just a bad idea. that cavemen didn't need stair masters because they were able to work out throughout the day. but we have shifted to service economy, lot of processed foods. you point out like 80% of the sodium is just from eating out. if we cooked more, we would get less of it. what is that all about? >> basically there are things about cooking that kind of automatically guarantee, if you are doing it, or another human is doing it for you, that you will eat really healthy. think about french fries. they are a pain to make. to make yourself.